kadi Recipe
Recipe By Himanshi
khadi
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Add to Shopping ListIngredients for kadi Recipe
- 100 grams thick sour curd
- As required Water
- 1/10 teaspoon red chilli powder
- 1/10 teaspoon Turmeric
- 1/10 teaspoon Garam masala powder
- 0.40 nos dashes asafoetida
- As required Salt
- 50 gram gramsflour (besan)
- 1/5 cup mustard oil
- 0.40 nos medium onion
- 1/10 teaspoon carom seeds
- 1/5 tablespoon Ginger
- 1/5 tablespoon Garlic
- 1/5 teaspoon fenugreek seeds
- 0.40 nos green chilli
- 0.40 nos Dry red chili
- 1/5 teaspoon Cumin seeds
- 2 nos leaves curry leaves
- As required For garnishing
- 1/5 handful Coriander leaves
Directions: Kadi Recipe
- STEP 1.Step 1 / 5 Prepare The Gram Flour Batter For Making Onion Pakoras
- STEP 2.To prepare onion pakoras for kadhi recipe, take a bowl and mix 100 grams of gram flour, carom seeds, red chilli powder, garam masala powder and salt as per your taste. Mix all these ingredients well and make a batter. Next, peel and slice the onions and add them to the gram flour mixture. Mix the ingredients together and keep aside for about 30 minutes.
- STEP 3.Step 2 / 5 Fry The Pakoras In Oil
- STEP 4.Take a deep frying pan and heat oil in it over medium flame. Take the batter in a tablespoon and add it to the pan. Fry the pakoras until they turn crispy and brown. Remove from flame, and place over tissue paper to remove excess oil. Your pakoras are ready. Keep them aside for later use.
- STEP 5.Step 3 / 5 Mix Gram Flour With Curd To Make Kadhi
- STEP 6.To prepare the curd mixture, take curd and whisk properly until it gets smooth. The curd should be sour in taste. If not, it can tone down the flavour of the dish. Add the remaining gram flour, red chilli powder, garam masala powder, turmeric powder and salt as per taste. Whisk all the ingredients properly. Add 3-4 cups of water and stir to dissolve all the lumps.
- STEP 7.Step 4 / 5 Prepare The Tempering
- STEP 8.To prepare the Punjabi kadhi recipe, take a large pan or pressure cooker and add 2 tbsp of mustard oil in it. Add cumin seeds and fenugreek seeds and saute well for a minute. Add a pinch of asafoetida and allow the seeds to splutter. Chop the onions, ginger, garlic in a bowl. Add the chopped onions to the pan and saute for a while. Then, add chopped ginger, garlic, and green chillies to the pan. Finally, add curry leaves and dry red chillies and stir properly for a while. Saute for a few seconds.
- STEP 9.Step 5 / 5 Simmer The Kadhi For 15 Minutes And Then Add The Onion Pakoras In It
- STEP 10.When the tempering is ready, add the curd-gram flour mixture into the pan. Stir the ingredients properly and let the kadhi boil for about 15 minutes. Reduce the flame and let it simmer until it turns thick. Now, add the onion pakoras into the kadhi and mix properly. Cover with a lid and let the pakoras soak properly into the kadhi. Sprinkle some garam masala powder and garnish with chopped coriander leaves before serving.
Nutrition
value
value
315
calories per serving
6 g Fat17 g Protein48 g Carbs9 g FiberOther
Current Totals
- Fat6g
- Protein17g
- Carbs48g
- Fiber9g
MacroNutrients
- Carbs48g
- Protein17g
- Fiber9g
Fats
- Fat6g
Vitamins & Minerals
- Calcium251mg
- Iron6mg
- Vitamin A1426mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9285mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium160mg
- Manganese1mg
- Phosphorus249mg
- Selenium21mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Himanshi